Chinese Eggplant with Garlic Sauce

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This one stright from the original Ominvore's Cookbook. Except I double the sauce because sauce is what makes the food for me.

  • 2 small Chinese long eggplant (about 10 oz.) chopped to bite sized pieces
  • 1 teaspoon salt

Place in a bowl, cover with water, and weigh down with a put lid or small plate for 15 minutes. Drain and pat dry.

  • 2 tablespoons light soy sauce (or soy sauce)
  • 2 tablespoons water
  • 1 teaspoon dark soy sauce (*see footnote 3)
  • 4 teaspoons sugar
  • 2 teaspoons cornstarch

Combine the above ingredients into a sauce mix.

Sprinkle the dry eggplant with:

  • 1 tablespoon cornstarch

and mix until evenly coated.

Fry eggplant 4 minutes per side on high heat in:

  • 2 tablespoons oil

Remove from pan, then fry:

  • 1/2 tablespoon oil
  • 2 teaspoons minced ginger
  • 6 chopped cloves of garlic

until fragrant. Add the eggplant back, add the sauce mix, and cook until sauce thickens.

Fast, easy, and perfect.

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